Peach parfait is served with a delightful peach and mint salad and drizzled with orange crème anglaise. Henry Harris occasionally scatters toasted flaked almond crumbs or praline crumbs over the dish before serving - a lovely addition to this peach parfait recipe if you have them to hand.
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Begin by preparing the parfait. Place the sugar and water in a pan and heat to melt the sugar. Continue to heat until the syrup reaches exactly 121°C
200g of caster sugar
60ml of water
Add the yolks to the bowl of an electric food mixer and beat with the whisk attachment until pale. Pour the hot syrup into the eggs in a slow, steady stream, whisking continuously until the mixture increases in bulk. Continue to whisk until cool
12 egg yolks
Once cool, fold in the purée, then whisk the cream to soft peaks and fold into the mixture. Transfer to a terrine mould or loaf tin and leave in the freezer for 24 hours to set
500g of peach purée
500g of double cream
On the day of serving, prepare the orange crème anglaise. Add the milk, cream, orange zest and vanilla to a pan and bring to the boil. In a heatproof bowl, combine the eggs and sugar. Pour the hot liquid onto the egg mixture in a steady stream, whisking continuously
250ml of whole milk
250ml of double cream
1 large orange, zest only
1/2 vanilla pod, split
5 egg yolks
50g of sugar
Once the mixture has thickened enough to coat the back of the spoon, pass through a sieve immediately into a clean bowl set over ice. Once cool, stir in the Grand Marnier
25ml of Grand Marnier
Before serving, add the sugar, water and vanilla seeds to a pan and bring to the boil. Once boiling, turn down the heat and simmer for 5 minutes. Then, strain into a bowl and allow to cool
100g of caster sugar
100g of water
1 vanilla pod, seeds scraped
Julienne the mint leaves and add to the syrup. Slice the peach into thin wedges, then toss through the mint syrup
8 mint leaves, large
1 peach, large and ripe
Cut a slice of parfait and place onto very cold plates. Arrange a pile of the dressed peach alongside, then drizzle the anglaise over the parfait. Serve immediately
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